These were so much fun to make!
And so tasty - I'm taking one to work for lunch on Monday. :-)
Individual Chicken Pot Pies
4 servings
for filling
1 potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup diced onion
1 garlic clove, minced
3 tablespoons butter, divided
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/8 cup flour
1/2 cup milk
1 cup cooked, shredded chicken
1 cup cooked, shredded chicken
for crust
1/3 cup shortening
1 cup flour
1 egg, beaten
In a small saucepan, sauté potato, carrot, celery, onion, and garlic in one tablespoon butter until browned. Add broth and seasonings and cook over medium heat until vegetables are tender. Meanwhile, in another pan over medium heat, melt two tablespoons butter. Add flour to butter and whisk until combined. Gradually add milk and whisk until smooth. Add flour mixture to vegetables and broth and stir. Stir in cooked chicken. Divided filling into four ramekins or small oven-proof bowls. Place bowls on a cookie sheet. To prepare crust, cut shortening into flour. Add 6-7 tablespoons cold water and mix until dough comes together. Roll out dough and cut four circles. Place dough circles over filling and slit to vent. Brush beaten egg over dough. Bake at 350 for 20 minutes. Broil for 1-2 minutes or until crusts are brown. Let pot pies cool slightly before serving. Enjoy!
